Blueberry French Toast Bake
Inspired by a popular menu item at a local restaurant, this Blueberry French Toast Bake is sure to be a favorite at your next breakfast or brunch.
We remixed this recipe to decrease the fat, calories, and sugar. And, added some a little fiber with the addition of whole grain bread.
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Serves: 9
Time: 45 minutes
Ingredients
12 slices Whole Grain Bread, Low Calorie
1 lb Fat Free Cream Cheese
4 cups Blueberries (fresh or frozen)
2 1/4 cups Egg Whites (or Egg Substitute)
1/3 cup Maple Syrup
2 cups Skim Milk
1 cup Water
2 tbsps Cornstarch
1/3 cup Splenda (or a Stevia baking blend sweetener)
1 tbsp Unsweetened Applesauce
1/2 tsp Cinnamon
Directions
Cube bread and set aside. Spray Botton of 13 x 9 inch glass dish with cooking spray and place 1/2 bread cubes in the bottom of the pan.
Cube cream cheese and put on top of first layer of bread.
Spread 1 1/2 cups blueberries on top of first layer of bread.
Place remaining bread on top of the blueberries.
Sprinkle another 1 1/2 cups blueberries on top of last bread layer.
Beat egg substitute, maple syrup, and milk together. Pour over bread and cream cheese.
Place plastic wrap over dish and refrigerate overnight.
Bake french toast covered with foil, in the middle of pre-heated 350 degree oven for 30 minutes. Uncover and bake 30 minutes more or until puffed and golden brown.
When finished baking, let cool 10 minutes before slicing and plating.
While french toast is baking, prepare the blueberry sauce. Combine water, cornstarch, and Splenda with 1 cup blueberries in a small sauce pan over medium heat until it thickens.
Add remaining blueberries, applesauce, and cinnamon. Pour sauce over individual portions.
Thanks to Marsha Menzel for sharing the original recipe.
Nutrition Facts
